Today’s guest post is from Jennifer at Mother Thyme. Wait until you see all of her beautiful photos! You’ll be turning on your oven before you get to the bottom of the post!
I love making donuts especially baked and eliminating the frying. Baked donuts taste just as good as the fried donuts with a little less guilt.
For this delicious batch I substituted all-purpose or cake flour which I typically use in my donut recipes for whole wheat white flour. The flavor is fantastic and the combination of ricotta cheese in the mixture makes these donuts soft and delicate. I top these donuts with a Lemon Vanilla Bean Glaze. I love the combination of ricotta with lemon and blueberries. It makes for the perfect topping with just a hint of lemon.
I love bringing the donut shop right into my kitchen. No need to drive to pick up a dozen donuts that could have been sitting out for a while. Whipping up a fresh batch of tasty donuts and brewing a fresh cup of coffee makes for a delicious treat. These freeze well too so if you make a batch pop some in the freezer to grab and go during the week.
Enjoy!
Jennifer
Baked Blueberry Ricotta Donuts
From: Mother Thyme
Makes 1 1/2 dozen
Ingredients
1 1/2 cups whole wheat white flour (all-purpose flour can be substituted)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
2 large eggs, lightly beaten
1 1/4 cup ricotta cheese (whole or part skim)
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup fresh blueberries
Seeds from 1 vanilla bean (optional)
Directions
Preheat oven to 350 degrees F. Lightly grease donut pan that accommodates 6 average size donuts and set aside.
In a large bowl combine flour, sugar, baking powder and salt. Make a well in dry ingredients and add in eggs, ricotta cheese, milk, vanilla extract and vanilla bean seeds and blend with a hand mixer or with large spoon until combined. Gently fold in blueberries.
Spoon batter in batter in donut pan 1/2 full. Bake in preheated oven for 8-11 minutes until lightly brown and firm. Cool on wire rack.
Lemon Vanilla Bean Glaze
Ingredients
1 cup confectioners sugar
1 tablespoon fresh lemon juice
1 tablespoon milk
1/2 teaspoon lemon zest
Seeds from 1 vanilla bean
In a medium bowl combined confectioners sugar, lemon juice, milk, lemon zest and vanilla bean seeds and stir until creamy and smooth. Dip tops of donuts into glaze and set on wire rack until glaze sets.
Bakers notes-
Use fresh blueberries. If you use frozen and thawed blueberries your batter will become purple unless you drain the blueberries well.
Thanks for sharing your recipe with us, Jennifer!
These look delicious. I should never look at your posts when I’m hungry! It’s dangerous! :) I stumbled~
LOL! Thanks Kristi!
I don’t have a donut pan…. Any other options?
Chris,
You could make soft cookies with the batter and glaze them after. Use 2 tablespoons of dough for each cookie and check them with a tooth pick so you know when they’re done.
Thank you again for inviting me to guest post! Now I think I want to whip up a batch of these donuts for breakfast in the morning! :)
My pleasure, Jennifer! :)
These look divine! I have a mini donuts pan and haven’t use it yet….guess I’ll give these babies a try.
Baked doughnuts make the world a better place – these are gorgeous!
I agree, Megan!
These look divine! I have to get myself a donut pan!!!
My weakness….=)
these look so good! I retweeted! =)
Thanks for the RT, Melissa!
I love that you’ve featured Jen as a guest blogger today… I totally dig her… And these donuts! I don’t have a donut pan, but I’d love to try these as muffins!
Jen, I am loving the idea for preparing my own, healthy donuts, which are not deeply fried and making me guitly after sweeltly indulged in:) You just made me the perfect gift to celebrate the coming weekend and surprise my entire family with at least two dozens of them! They seem so soft and ready to be bitten,that I simply can not take my eyes of the pictures!!
Hello! These look great, and actually my second batch is in the oven now. I am having trouble with them rising. The top came out flat :( although they still tasted delicious. Any tips?
I am working on a donut roundup for my site and would love to link to these! Do you mind if I use one of your pics with a link to the recipe?